Sunday, January 18, 2009

Butternut Squash and Red Pepper Soup

I put this together from some odds and ends in the refrigerator, including the red peppers I acquired in Bisbee.

1 red pepper, chopped
1-2 carrots, peeled and chopped
2 celery stalks, chopped
1 white onion, chopped
1 butternut squash, peeled and roasted
2 cups chicken stock
1 cup milk
1 1/2 tbsp. butter
1 tbsp. oil
1 tsp. paprika
salt and pepper
chopped parsley or cilantro

Roast the butternut squash at 375 degrees, peel, and chop into cubes. Set aside. Pour the oil into a large saucepan and turn heat to medium. Throw in the onions, carrots, and celery and sweat them for a few minutes. Add the butternut squash and the paprika and cook for another few minutes. Add the chicken stock and simmer for 5 minutes. Add the red pepper, milk, and butter, cover, and simmer for 20-25 minutes. Scoop the vegetables into a blender and puree. Return to the saucepan and add salt and pepper to taste.

Serve immediately and garnish with parsley or cilantro.

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